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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes! This vegetarian and gluten-free twice baked sweet potato recipe is perfect for the holidays! Stuffed sweet potatoes with an oat pecan crumble. 

This recipe is sponsored by Save A Lot stores! Thanks for supporting the brands that make DK possible.

Twice Baked Sweet Potatoes! If you love the taste of sweet potato casserole, then you are going to love these individual baked sweet potatoes. Perfect for the holiday table, but easy enough to be served for weeknight dinner.

We eat a lot of sweet potatoes in our house, but usually just cubed and roasted. While I love these DIY crispy fries, I wanted to make something special for our holiday table. BL loves his grandmother’s sweet potato casserole, with whipped sweet potatoes on the bottom and a crispy pecan layer on top. So, we’re making sweet potato casserole in twice baked form!

These are gorgeous to serve on a platter, and the individual boats ensure that everyone gets enough of the melty filling and crispy, nutty topping.

twice baked sweet potatoes

I’m partnering with Save A Lot to bring you this recipe today. Getting everything you need to create your holiday menu doesn’t have to be stressful or expensive. As someone who spends a lot of money on groceries, especially this time of year, I appreciate that Save A Lot has everything I need for holiday meals without having to spend an arm and a leg.

I firmly believe that healthy eating shouldn’t be a privilege and I love that Save A Lot believes everyone should have access to fresh, high quality food options. Over the last year, Save a Lot invested significantly into its private label brands, to make sure the quality and taste of private label products is as good as leading national brands. As I used several of them to make this recipe, I can attest that they taste just as great as the products you may normal use, at a fraction of the cost.

sweet potato filling

Tips for Perfect Twice Baked Sweet Potatoes

While I usually use all-purpose or wheat flour in most of my recipes, I’m using a DIY oat flour in this recipe so the granola topping stays nice and crisp, without becoming too tough. No need to purchase specialty flours- you can make your own oat flour in a blender or food processor!

To do so, place the oats in the base of a food processor or blender and puree until a fine flour forms. Depending on the strength of your blender, this may take a few minutes. From there, add in pecans, oats, cinnamon and nutmeg. Pulse together a few times until the mixture comes together. That’s it! I’m calling for Save A Lot’s private Marcum brand for the dried spices in this recipe.

Crumble in Cobun Farms unsalted butter and mix until the granola looks like wet sand. You can see from the photos in this post on how it should be; easy to pinch together in your hands.

To make the creamy sweet potato filling, scoop out the tender sweet potato flesh and add to a bowl along with Coburn Farms milk, maple syrup and more Marcum ground cinnamon. If you don’t want to dirty another dish, then you can make the filling in the same blender or food processor that you made the granola in!

Gently put the filling back in the sweet potato skins, taking care to just fill and not rip the skin. Then press the prepared granola topping on and bake until crispy!

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I know you are going to love these twice baked sweet potatoes as much as my family did; let me know what you think in the comments below! You can locate your closest Save A Lot store by using the store locator here.

Other Holiday Side Dishes you may love: Healthy Creamed Spinach, Fresh Green Bean Casserole, Slow Cooker Herb Roasted Potatoes, Roasted Cranberry and Wild Rice Salad


twice baked sweet potatoes

Twice Baked Sweet Potatoes


Twice Baked Sweet Potatoes! This vegetarian and gluten-free twice baked sweet potato recipe is perfect for the holidays! Stuffed sweet potatoes with an oat pecan crumble.



  • 6 regular sweet potatoes
  • 1/3 cup 2% milk
  • 5 tablespoons maple syrup, divided
  • 2 teaspoons cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, divided
  • 1 1/4 cup regular oats
  • 1 cup chopped pecans
  • 3 tablespoons butter, cubed


  1. Preheat the oven to 400 degrees F. Wash the sweet potatoes, then lightly poke the top with a fork a few times to help steam escape. Place in the preheated oven and bake for 45-55 minutes, or until sweet potatoes are tender. Remove from oven and let cool slightly.
  2. Make a slit in the top of the sweet potatoes and gently scoop out the filling into the base of a food processor. Add the 1/3 cup milk, 3 tablespoons maple syrup, 1 teaspoon ground cinnamon, nutmeg and 1/4 teaspoon salt. Puree until creamy, adding more salt/syrup as desired.
  3. Gently open the sweet potato skins up and spoon in the filling. Set aside.
  4. Wipe out the food processor and add the oats. Turn the motor on and pulse the oats until a fine flour appears. Add the pecans, remaining teaspoon cinnamon, remaining 2 tablespoons maple syrup, and remaining 1/4 teaspoon salt. Pulse together to combine, then add in the butter, one cube at a time and pulse until mixture forms a wet sand-like appearance. It should easily clump when pressed together.
  5. Divide the mixture and gently press onto the sweet potatoes, then place back in the oven and cook another 10 minutes until just warmed through and lightly golden brown on top.
  6. Remove from oven and serve!

Keywords: Twice Baked Sweet Potatoes

Thanks again for supporting the brands that support DK! 

Sara Lassiter

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